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1
Cover potato with cold water in medium saucepan.
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2
Simmer until potato is tender.
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3
Drain, reserving cooking liquid.
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4
Mash potato.
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5
Meanwhile, sprinkle yeast over 1/2 cup warm (NOT HOT) potato water with dissolved 1 tablespoon sugar in small bowl, mix together.
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6
Let stand until the yeast begins to act, about 5 minutes.
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7
Add 2 tablespoons of the oil to the yeast mixture.
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8
In a food processor add together the flours, potato and salt.
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9
Pulse 4 times.
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10
With the machine running slowly pour through feed tube the yeast mixture.
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11
Adding rest of water to make a ball of dough in the machine.
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12
(Be careful not to over add the water) Use only enough water so the dough comes into a ball and away from sides of bowl.
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13
Knead for 1 minute in food processor.
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14
Turn out on a floured surface, and knead just until smooth.
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15
Keep the dough soft.
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16
Pour 1/2 teaspoon of the oil into a clean bowl.
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17
Place the dough in the bowl, turning once to oil the top.
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18
Cover.
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19
Let rise until doubled, 30 to 45 minutes.
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20
Punch the dough down.
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21
Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet.
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22
Gently press the dough out to about 1/2 inch thickness.
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23
Pour the remaining 1-1/2 teaspoons oil over the top of the dough.
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24
Use your knuckle to dimple the dough at 1-1/2 inch intervals.
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25
Sprinkle with the rosemary, black olives and the cheese.
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26
Place in a cold oven on the center shelf.
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27
Place a flat pan of hot water on the shelf below the bread.
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28
Let rise until doubled, 20 to 25 minutes.
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29
Sprinkle with salt to taste.
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30
Turn on the oven to 375u00b0F.
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31
Bake the focaccia for 20 to 25 minutes, or until browned on top.
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32
Remove from the pan, and cool on a wire rack.
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33
Serve warm.
